Traditionally known as ‘Huevos Rancheros’ or ranch-style eggs, this Mexican recipe for a weekend breakfast or brunch. Served with warm pitta bread or corn tortillas it makes a tasty and substantial dish that will set you up for the day. It only takes 30 mins to cook and is perfect for keeping you warm on those cold winter mornings. The garlic and red chilli turn this dish into a mouth-watering dish that you’ll want to make time and time again.
- 1tbsp vegetable oil
- 1 small onion, finely chopped
- 1 red pepper, de seeded and chopped
- 1 clove garlic, finely chopped
- 1/2tsp dried oregano
- 400g can chopped tomatoes
- 1 red chilli, de seeded and finely chopped, optional
- 2 eggs
- 50g Cheddar cheese, grated
- 2 warm tortillas
- and sour cream to serve (optional)
(Preheat the oven to 190C/375F/Fan 170C/Gas Mark 5. Heat the oil in a frying pan and add the onion, pepper, garlic and oregano. Cook gently for about 5 mins until everything is soft.
Add the tomatoes and chilli, if using, and cook gently for about five mins until slightly reduced. Divide the mixture between two ovenproof dishes and make a slight hollow in the centre of each.
Break an egg into each hollow. Sprinkle over the cheese and then bake in the oven for 20–25 mins until the eggs are cooked.
Either tuck into your huevos rancheros straight from the ovenproof dishes or scoop out and serve atop two corn tortillas, with a dollop of guacamole or sour cream if you fancy.
Top tip for making Mexican breakfast eggs (Huevos rancheros)
If you want to make this into a lunch or supper dish, add some chopped chorizo or bacon to the pan when frying the onions.